Sausage & spring mash pie

Sausage & spring mash pie

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(48 ratings)

Prep: 15 mins Cook: 45 mins


Serves 8
Comfort food doesn't get much better than this

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal539
  • fat29g
  • saturates10g
  • carbs47g
  • sugars12g
  • fibre5g
  • protein22g
  • salt1.84g
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  • 1½kg potato, cut into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ¼-½ Savoy cabbage, shredded
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp Dijon mustard or wholegrain mustard (optional)
  • 2 tsp vegetable oil
  • 16 good-quality pork sausages
  • 10 shallots, peeled and halved if large



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 carrots, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2-3 thyme sprigs, plus extra to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 x 250g packs mushroom, halved or quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 400ml full-bodied red wine
  • 300ml beef stock
  • 2 tbsp caramelised red onion (we like English Provender Company Lazy red onions)


  1. Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.

  2. While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.

  3. Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.

  4. Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.

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Comments, questions and tips

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27th Apr, 2008
I made this today, unfortunately I too am on a meal replacement diet, so no proper tasting for me (I did lick the odd spoon), however like Sue I just love to cook, so have made this for son tonight, OH and son tomorrow, and 3-4 people in the freezer! Well the people aren't in the freezer just a lovely pie. Son thought it was very tastey tonight. For once I got the mixer out to finish the mash (usually use a ricer but after hearing chefs recommend a mixer thought I'd give it a go) how lovely and smooth and creamy it was. Made the recipe exactly as instructed but also using onion marmalade.
25th Apr, 2008
This was a really easy recipe and with the chunky carrots was just great. Thoroughly recommend for a mid week meal.
24th Apr, 2008
Ooooooooops forgot my stars!
24th Apr, 2008
I made this last night and it looked and smelt lovely( still not eating!) I used onion marmalade (2 dsp) in place of the caramelised onions and they seemed to work very well. My son, not a sausage lover, ate every bit! The gravy was really rich I will make that again for other things.
22nd Apr, 2008
Made this with vegetarian sausages, and replaced beef stock with veg stock. Still tasted delicious, but like other comments, couldn't find any caramelised onions, so omitted those. Would definitely make this again, perhaps try it with the pork sausages next time, when we don't have a veggie for dinner.
22nd Apr, 2008
superb dish!
21st Apr, 2008
Made this in place of a Sunday roast on Sunday and it was very satisfying!! It took quite a bit of preparation and cooking time which is a bit of a pain but it is handy for a dinner party meal and the end result was delicious. Didn't know whether to serve it with salad as there is so much veg in the dish but in the end we just served it on its own. I couldn;t find lazy caremlised onions so just made up a batch myself which was easy enough. Overall, a rather tasty and enjoyable dish and a good twist on normal bangers and mash!! Will make again!!
19th Apr, 2008
I really wanted this to be great - sausages,mash, etc - but it was just good for me, even after adding tomato puree and worcester sauce it didn't have a huge depth of flavour. However, it is a good way of putting loads of veg on the plate.
19th Apr, 2008
A great dish. Made this for a person who only likes quite plain food and eats very little. She never ever comes back for "seconds". She of course did this time - and wanted the recipe!! The wine really gave it a special taste. I made it for 4 people and naturally halved the ingredients. If you make it for 4 people, just be careful you keep the stock and wine down to its minimum. Although I topped with the spoonfuls of potatoes - the gravy still oozed out a little.
17th Apr, 2008
Made it without the caramelised onions as didn't have any. It was delicious will definatley make it again.


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